Devil Bend Creek Chardonnay.

The aim with Devil Bend Creek Chardonnay is to produce a stylish, high quality wine that reflects the character of the Mornington Peninsula as well as being affordable

• 100% Hand harvested
• Mostly inoculated with commercial yeasts
• 100% malolactic fermentation
• 70% Maturation in tank on light solids with some lees stirring
• 30% French oak, 30% new
• Coopers-Sirugue, Rousseau
• 8 Months in wood/tank with 1 racking
• Light fining and filtration

Devil Bend Creek Pinot Noir.

The Devil Bend Creek Pinot Noir expresses the more general Mornington Peninsula region, being sourced from quite diverse microclimates. The aim is to make the best examples possible, highlighting varietal character whilst still being affordable.

• Mostly Hand harvesting
• Completely destemmed
• 50% Wild local yeasts
• 2-5 pre-ferment maceration (while yeasts get going)
• 19 Days total on skins including 10 post ferment maceration
• 100% French oak maturation, 10 % new
• Coopers-Sirugue, Rousseau
• 8 Months in wood with 1 racking
• Light fining and filtration